Loaded Baked Cauliflower Casserole

Loaded Baked Cauliflower Casserole

This is effectively the “solid” version of the soup you just made—perfect as a hearty side dish or a vegetarian main (if you skip the bacon).

• Prep time: 15 mins

• Cook time: 20 mins

• Servings: 6

Ingredients

• 1 large head cauliflower, cut into bite-sized florets

• 6 slices bacon, cooked and crumbled

• 1/2 cup sour cream (or softened cream cheese)

• 1/4 cup heavy whipping cream

• 2 cloves garlic, minced

• 1 1/2 cups sharp cheddar cheese, shredded (divided)

• 1/4 cup green onions, sliced

• Salt and black pepper to taste

• 1/2 teaspoon smoked paprika (optional for a smoky kick)

Directions

1. Steam the Cauliflower: Preheat your oven to 400°F (200°C). Place cauliflower florets in a steamer basket over boiling water for 5–8 minutes, or until fork-tender but not mushy. Drain well and pat dry (this prevents a watery casserole).

2. Create the Sauce: In a large mixing bowl, whisk together the sour cream, heavy cream, minced garlic, half of the shredded cheese, and half of the crumbled bacon. Season with salt, pepper, and paprika.

3. Combine: Toss the steamed cauliflower into the bowl with the cream mixture until every floret is well-coated.

4. Assemble: Spread the mixture into a greased 9×9 inch baking dish. Top with the remaining cheddar cheese and the rest of the bacon crumbles.

5. Bake: Bake for 15–20 minutes until the cheese is bubbly and starting to turn golden brown.

6. Garnish: Remove from the oven and sprinkle with fresh green onions before serving.